Jan 20, 2017

Have been seeing ads lately
for something called FODMAP. I never heard the term before, so
thought I would do some research. It is an acronym for Fermentable
Oligosaccharides (eg. Fructans and
Galacto-oligosaccharides (GOS) Disaccharides (eg.
Lactose) Monosaccharides (eg. excess Fructose) and Polyols
(eg. Sorbitol, Mannitol, Maltitol, Xylitol and Isomalt). The
name alone raised my latest-fad-diet-of-the-week antenna.

A FODMAP is one of a group of compounds thought to contribute to
the symptoms of irritable bowel syndrome and similar
gastrointestinal disorders. The term is used mainly with
reference to a diet that is low in these compounds.

Blackberries bad,
blueberries good. Celery less than 5cm of stalk good, Celery
more than 5cm of stalk bad.

It is a relatively new concept and was first published in 2005.
The low FODMAP diet was originally developed by a research team
at Monash University in Melbourne, Australia. When looking for
some proof, only found a few published papers and each contained
the same author Susan J Shepherd, an Advanced Accredited
Practicing Dietitian and Accredited Nutritionist who is director
of a private practice Shepherd Works. She also has a line of low
FODMAP products.

The foods to avoid is so long decided to add a link LIST
for those who wish to find out more. For me, the name alone
gives me IBS.